Featuring Chef Rory’s Aubergine, Kale & Lentil Parmigiana
When winter strips the fields bare and most vegetables retreat from the cold, kale stands tall — literally. Tough, leafy, mineral-rich, and deeply earthy, it’s one of the few greens that improves in cold weather, making it a perfect January champion for FoodSpace kitchens across Ireland.
“Kale thrives when everything else gives up,” says Chef Rory, who developed this month’s hero recipe. “It has a depth and resilience that makes winter cooking exciting rather than limiting.”
This month, Chef Rory brings kale to life in a plant-forward, flavour-packed dish built for comfort and nourishment: Aubergine, Kale and Lentil Parmigiana. It’s layered, generous, and perfect for serving in winter — a warm hug on a cold January day.
Chef Rory’s Notes on Kale
One of the things we love at FoodSpace is using the whole vegetable, reducing waste and unlocking flavour in parts people often overlook. Kale is a great example.
“Most people throw the stalks away,” Rory says. “But they’re incredibly useful. You just need to think of them differently.”
Here’s how the FoodSpace team uses kale stalks creatively:
- Juicing: Sliced thin and combined with ginger, apple and beetroot — nutrient-dense and vibrant.
- Stir-fry base: Adds crunch, body, and a peppery undertone.
- Pickling: Cut into matchsticks and pickled with sugar, salt, garlic, and chilli — stunning with grain bowls or salads.
- Dehydrated powder: Dried and blitzed into a mineral-rich green powder used for seasoning vegetable crisps or sprinkling over hot dishes.
This approach not only respects the ingredient but amplifies its sustainability credentials — something at the heart of everything FoodSpace does.
Chef Rory’s Aubergine, Kale & Lentil Parmigiana
This dish balances warmth, richness and depth with the freshness and bite of seasonal kale. The marinara brings brightness. The lentils add hearty protein. The aubergine melts into silky layers. And the kale? It ties everything together with winter-green character.
Ingredients (1 baking tray)
- 300–350 ml marinara sauce
- 80 g red lentils (cooked weight about 200 g)
- 2 medium aubergines
- 50 g parmesan (grated)
- 1 ball mozzarella
- 2–3 slices sourdough bread (for garlic bread or to serve)
- 150–200 g kale (leaves separated from stems)
- A pinch of chilli flakes
- 1 tsp dried basil
- Small handful organic salad leaves
- Dressing of choice
- 2–3 tbsp breadcrumbs
- Kale pesto (1–2 tbsp, optional)
Method
- Prepare the aubergines. Slice lengthways, season, and fry in olive oil until golden and soft.
- Cook the greens. Sauté kale with garlic and a pinch of chilli. Add the marinara sauce and cooked red lentils. Stir until combined.
- Layer the Parmigiana. In a small baking tray, add a layer of aubergine, followed by the kale–lentil mixture, mozzarella pieces, and a sprinkle of parmesan.
- Repeat. Build two or three layers. Finish with mozzarella, parmesan, breadcrumbs, dried basil and a drizzle of olive oil.
- Bake at 170°C for 35–40 minutes until the top is golden and bubbling.
- Make the crispy kale (optional but great). Fry small kale leaves at 150°C until crisp, then season lightly with salt.
- Serve with dressed organic leaves, crispy kale, kale pesto and warm garlic sourdough.
“It’s food that makes you feel good,” says chef Rory.
“Winter doesn’t have to be dull — you just have to know where to find the flavour.”
